Description
This Roasted Vegetable Antipasto is a vibrant and flavorful Italian appetizer featuring a medley of tender roasted bell peppers, zucchini, eggplant, red onion, and cherry tomatoes. Tossed with a tangy homemade vinaigrette and garnished with fresh basil, shaved Parmesan, and toasted pine nuts, it makes a perfect dish to serve at room temperature for gatherings or as a light, healthy snack.
Ingredients
Scale
Roasted Vegetables
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 zucchini, sliced into rounds
- 1 small eggplant, diced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- Salt and pepper to taste
Garnish
- Fresh basil leaves
- Shaved Parmesan cheese
- Toasted pine nuts
Instructions
- Preheat & Prep: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Roast the Vegetables: Arrange the cut red and yellow bell peppers, zucchini rounds, diced eggplant, red onion wedges, and whole cherry tomatoes on the prepared baking sheet. Drizzle them evenly with 2 tablespoons of olive oil, then season with salt and pepper. Toss gently to coat all vegetables well.
- Bake: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, stirring halfway through cooking. Roast until the vegetables are tender and have developed a slight caramelized color for enhanced flavor.
- Make the Vinaigrette: While the vegetables roast, combine 3 tablespoons olive oil, 2 tablespoons red wine vinegar, minced garlic, dried oregano, Dijon mustard, and salt and pepper in a small bowl. Whisk vigorously to emulsify and create a flavorful dressing.
- Toss & Serve: Allow the roasted vegetables to cool slightly at room temperature. Transfer them to a serving bowl and toss with the prepared vinaigrette to evenly coat. Garnish with fresh basil leaves, shaved Parmesan cheese, and toasted pine nuts. Serve at room temperature as a delicious antipasto.
Notes
- Use parchment paper to prevent vegetables from sticking and for easier cleanup.
- Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden and fragrant.
- Feel free to substitute Parmesan with Pecorino Romano or a vegan cheese alternative if preferred.
- This dish can be prepared a few hours in advance and kept chilled; bring to room temperature before serving for best flavor.
- For added zing, sprinkle some red pepper flakes into the vinaigrette.
